Whole-Wheat Carrot Zucchini Breakfast Bread

Welcome Fall Season!

My favorite season for baking <3.

So, what’s the one problem with having a baking blog??

Every week my house is filled with irresistible goodies like pizookieshot lava cakesshortbreads, and other dangerously delicious desserts…

Real healthy, right?

So I decided to be a little practical for once

Yes friends, these are veggies!

I wanted bake something wholesome.  Something I could eat for breakfast, a quick afternoon snack, or even right before bedtime without feeling one bit guilty.

This Whole-Wheat Carrot Zucchini Breakfast Bread really fits the bill.

It’s filled with nourishing ingredients, incredible flavor, and comforting spices that say, “Welcome fall :)”
I adapted this recipe from A Dash of Sass‘s Whole-Wheat Zucchini Bread.

Recipe: Whole-Wheat Carrot Zucchini Breakfast Bread

Summary: Wholesome, delicious, perfect for fall.


  • 2 cups shredded zucchini (about 1 large zucchini)
  • 1 cup shredded carrot
  • 1/2 cup olive oil (or canola if you prefer)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup low-fat yogurt (plain or vanilla)
  • 3 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground all spice
  • 1 3/4 cup walnuts, chopped (optional)


  1. Pre-heat oven to 350 degrees F.
  2. Grease and flour two 9 inch loaf pans. Line the pans with parchment paper if you have it on hand.  (This makes for easy clean up!)  Set pans aside.
  3. In a large bowl, combine olive oil and sugars.
  4. In a separate bowl, whip the eggs until light and foamy. Add to sugar mixture and mix well.
  5. Add in vanilla and yogurt.
  6. Stir in the shredded carrot and zucchini.  (Make sure you have squeezed all the water out of your zucchini beforehand!)
  7. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. If you choose, add in 1 1/4 cups chopped walnuts. Stir until fully combined.
  8. Slowly add the dry ingredients to the wet ingredients and stir until JUST combined. Be careful not to over mix, as this makes your bread tough!
  9. Divide batter in half and pour into the two prepared pans. If you like, top each loaf with the reserved chopped walnuts (I didn’t use nuts in mine).
  10. Bake for 45 minutes or until your bread passes the toothpick test.
  11. Let loaves cool 10 minutes in the pan and then remove loaves to wire cooling racks to let finish cooling.
  12. Then dig in!  Enjoy this bread at any time of the day, room-temperature or warmed. 

Quick notes

The yogurt packs in delicious moisture!

Also, this bread uses olive oil, rather than butter or canola oil, making it much more healthy, and providing excellent flavor.

Whole wheat pastry flour is the secret to this bread’s light crumbly texture.


If you are REALLY craving something sweet, spike this bread with chocolate chips, or a simple cream cheese icing.

If you want to get even more fall flavors going, try substituting some sugar for molasses!

Preparation time: 30 minutes

Cooking time: 45 minutes

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

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